Packed with protein and flavor, falafels are a great low carb dinner option that will give you a satisfying feeling of being full.
Best served with a side of hummus and tzatziki for dipping.
Here is what you need:
3 cups garbanzo dried beans (chickpeas) re-hydrated
1 small onion
3-4 cloves garlic (I used Christopher’s roasted garlic)
1 cup parsley (italian flat leaf is best)
1 cup cilantro
1 lemon Squeezed
1 teaspoon cumin
salt and pepper to taste
Place garbanzo beans in a bowl of water for at least 4 hours. You will want them soft enough that they can be blended in a food processor. when you blend them you don’t want to turn them into a paste but a grainy texture is best. You could use canned garbanzo beans, but I have found the product of the canned type is more like hummus than a felafel. After soaking, pour the water off the beans and measure 3 cups.
place all your ingredients in a food processor and blend until combined. Except from the color difference of the ingredients, you shouldn’t be able to tell which is which after everything is blended together.
There are two ways to cook them. They can be baked or cooked on a pan. I prefer to cook on a pan to get a nice browning on the outside, but it depends on the amount of oil you want to use. For the oven, the felafels will need pressed into patties and brushed with olive oil on both sides flipping halfway through cooking. There isn’t a specific amount of time they should be in the oven, but you do want to brown it on both sides.
Don’t overcook because you don’t want to dry them out to the point they become chalky and hard to eat! If cooking in a pan, you will use a teaspoon of oil per felafel. place the oil in the pan and cook the felafel until brown on both sides.
Serve up with humus and Tzatziki and enjoy!
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